Tasty Washington Potato Recipes

Florentine Stuffed Potatoes
Garlic & Herb Roasted Potatoes with Raita
Caramelized Onion & Mushroom Scalloped Potatoes
Cha Cha Corn and Salsa Mashed Potatoes
Potato Side-Cakes with Fresh Tomato Basil Sauce

Check out more Kathy Casey recipes using Washington potatoes!

Washington russets are the perfect potato for stuffing!

Makes 4 servings

4 large, unpeeled Washington Russet Potatoes
1 tablespoon finely minced fresh garlic
1/4 cup milk
1/4 cup regular or fat-free sour cream
1/4 cup shredded Parmesan cheese
1/4 cup shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oil
8 cups lightly packed baby spinach leaves (6 ounces)
Shredded Parmesan cheese for sprinkling

Preheat an oven to 400°F.

Wash and prick the potatoes and bake for 45 to 55 minutes, or until very tender and baked through. Remove from the oven and let sit 10 minutes. (Increase oven temperature to 425°F.)

Meanwhile, in a mixer with a paddle attachment, mix the milk, sour cream, cheeses, salt, pepper, and nutmeg. In a large skillet, heat the oil over medium-high heat. Sauté the spinach and garlic for about 1 minute, or until spinach is just wilted. Add hot spinach mixture to the mixer bowl, and mix until just combined.

After the potatoes have cooled for 10 minutes, cut the tops off (lengthwise) and scoop out the hot potato pulp with a spoon, leaving a 1/2-inch shell. (Scoop the pulp from the tops, too, then discard the skin from the tops.) Add the pulp to the mixer bowl and mix until evenly combined but not overwhipped.

Scoop the mixture back into the potato shells, dividing it evenly and piling up. Sprinkle with Parmesan cheese for pretty tops. Put the potatoes on a baking sheet and bake for about 20 to 25 minutes or until golden and heated through.

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Makes 4 servings

6 large unpeeled Washington Red Potatoes (4 to 4 1/2 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons very finely minced fresh garlic
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 tablespoons olive oil
2 teaspoons Dijon mustard

1/2 cucumber, peeled, seeded, and coarsely grated
1/2 cup plain yogurt
3/4 teaspoon minced fresh garlic
1 teaspoon fresh lemon juice

Crumbled feta cheese
Chopped parsley

Preheat an oven to 475°F.

Wash the potatoes well, then halve each potato lengthwise and cut each half into 3 long wedges.

In a small bowl, mix the salt, pepper, garlic and herbs, and set aside.

In a large bowl, whisk the oil and mustard. Add the potatoes and toss to coat well. Sprinkle in the herb mixture, then toss again, coating potatoes evenly with seasonings.

Place potatoes skin side down on a lightly pan-sprayed baking sheet. Bake for about 25 minutes, or until lightly browned and done through.

Meanwhile, make the raita: Squeeze the grated cucumber thoroughly to remove as much liquid as possible. Stir the cucumber with the remaining ingredients in a small bowl.

Arrange potato wedges on a serving platter, dollop with raita, then sprinkle with feta and parsley.

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Makes 8 to 12 servings

2 tablespoons butter
2 medium Washington White Onions, thinly sliced (about 4 cups)
2 cups thinly sliced button, cremini or wild mushrooms
2 tablespoons minced fresh garlic
1/2 cup dry sherry
5 pounds (about 6 or 7 large) Washington Russet Potatoes
3/4 cup grated Swiss cheese
3/4 cup grated Parmesan cheese

1 cup sour cream
2 cups cream
2 teaspoons whole grain mustard (optional)
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon minced fresh thyme

Preheat oven to 375°F. Pan-spray a 9-by-13-inch glass baking dish.

In a large nonstick sauté pan, heat the butter over medium-high heat until hot. Sauté the onions, stirring often, for about 6 minutes, or until soft. Add the mushrooms and garlic and continue sautéing and stirring for about 5 minutes more, or until the mushrooms are soft and the onions are golden.

Add the sherry and continue cooking for about 30 seconds more, or until sherry is almost completely evaporated. Set aside to cool.

Meanwhile, peel and cut the potatoes into thin 1/8-inch slices; you should have about 12 cups of sliced potatoes. In a large bowl, toss the potatoes with the cooked onion mixture.

In a small bowl toss the cheeses together and set aside.

Layer half the potato mixture in the baking dish, sprinkle with half the cheese mixture, then top with remaining potatoes.

In a bowl, whisk sauce ingredients then pour evenly over the potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.

Bake for about 1 to 1 1/4 hours, or until browned and completely tender all the way through when poked with a knife in the center. Serve immediately.

You can make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat, covered with foil, in a 350°F oven until hot.

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Makes 16 to 20 cakes, about 4 to 6 servings

2 tablespoons olive oil
1 cup diced tomatoes
2 teaspoons minced fresh garlic
2 tablespoons finely chopped kalamata or ripe black olives
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt

2 teaspoons minced fresh garlic
1 egg
1/4 cup sour cream
6 tablespoons flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons grated Parmesan cheese
2 cups coarsely grated peeled Washington Russet Potatoes (about 2 large potatoes)
Oil for frying

Sour cream or crème fraîche
Chopped fresh basil

To make the sauce: Heat the oil over medium-high heat in a nonstick skillet until hot. Sauté the tomatoes for about one minute, stir in the garlic and olives, and sauté for about 30 seconds more. Remove from the heat and stir in the basil and salt. Cover and set aside while you make the side-cakes.

To make the cakes: In a medium bowl, whisk the garlic, egg and sour cream. Add the flour, baking powder, salt and pepper and mix to combine well. Then stir in the cheese.

With clean hands, squeeze the grated potato well to remove extra moisture. (This is an important step!) Stir the potato into the batter.

Heat a large nonstick skillet over medium heat, coat the skillet with about 2 teaspoons oil (as you would for cooking pancakes). Cooking the side-cakes in batches and adjusting the heat as you go, drop the batter by 1/8 cupfuls (2 tablespoons) and spread out to 2 1/2 inches in diameter. Cook cakes for about 4 minutes on each side or until golden brown and cooked through. As the cakes are done, transfer them to a baking sheet lined with paper towels, and keep warm.

Serve the side-cakes topped with the warm tomato sauce; dollop with a little sour cream or crème fraîche and garnish with chopped fresh basil if desired.

Kathy's Notes: Whisk up the batter just before cooking the side-cakes; do not make it in advance. These cakes also make a fantastic breakfast entrée. Just make the side-cakes double size and top with a poached egg and the tomato sauce. You can also make the side-cakes extra tiny to serve as a passed appetizer.

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Makes about 6 servings

2 1/2 pounds Washington Russet Potatoes, peeled and cut in halves or thirds, depending on size (about 3 very large potatoes)
1/4 cup milk or half-and-half
6 tablespoons butter
1 teaspoon salt, or to taste
1/2 cup salsa
1/2 cup corn kernels
1 cup shredded cheddar cheese
thinly sliced green onions (optional)

Put the potatoes in a very large pot and cover with water to at least 3 inches above potatoes. Add a big pinch of salt. Bring to a boil then reduce the heat and cook on a low boil until fork tender, about 20 to 30 minutes. Test potatoes to be sure they're tender all the way through.

Meanwhile, in a small pan over low heat, combine the milk, butter and salt. Heat until butter is melted and milk is warm. Do not boil. Keep warm.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water.

Stir salsa and corn into milk mixture. Remove potatoes from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid, scraping in all the salsa and corn, and whip/mash the potatoes until they are fluffy.

Fold in the cheese. Mound the potatoes in a large warm bowl. Sprinkle with thinly sliced green onions if desired.

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